﻿Simple recipe of Christmas cookies a recipe – many variations

There are so many Christmas cookie recipes around, but often so little time to cook during the busy Christmas holidays.

The solution, An excellent basic recipe for cookies that turns quickly and easily into a variety of easy-to-make Christmas treats, friends and family will think you’ve spilled all your favorite Christmas cookie recipes.

In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With the mixer at low speed, add the flour gradually, beating until everything is well blended.

Put the mixture on a pan using a spoon measure and press with a spoon to flatten a little. Or roll and cut into shape with a cookie cutter. Bake at 350ºF for about 12-15 minutes, until golden brown.

This basic mixture of biscuits is also the basis for the following biscuit recipes (all cooked in a preheated 350ºF oven).

Orange biscuits (They make about 32)

Add 1 tablespoon of grated orange peel to the recipe. Form a trunk about 1 1/2 “in diameter and refrigerate for 4 hours.

Cut the dough into 1/4 “thick slices, put on a baking sheet, the cookies can be decorated with candies, rolled in colored sugar or cut into nice shapes for the holidays before baking, bake in preheated oven for 12-15 minutes , until lightly browned.

Chocolate coconut cherry squares (It takes about 54 squares)

In addition to the basic dough you will need: Bitter cocoa powder 1/4 cup 3 large eggs 1 and a half cups of caster sugar 1 teaspoon of almond extract 1/2 teaspoon of baking powder 3 cups of coconut flakes 1/2 cup of maraschino cherries, well drained and coarsely chopped

Line a 13 “x9” baking sheet with foil.

Mix cocoa powder in the basic mixture of the mixture. Press uniformly in the prepared pan. Cook for 10-15 minutes or until the crust seems dry.

In a medium bowl, mix together eggs, sugar, almond extract and yeast until a well blended mixture is obtained. Mix in coconut and cherries. Pour over the baked crust.

Cook for 30-35 minutes, until the top just begins to brown and a toothpick inserted near the center is clean. Cool in the pan on a wire rack. Lift it on a cutting board using the ends of the sheet and cut it into 1 1/2 “squares. Squares can be stored in an airtight container for up to 3 weeks.

Coconut pineapple biscuits (They make about 36)

In addition to the basic dough you will need: 1 and a half cups of coconut flakes 1/3 cup pineapple preserves (if you prefer to use raspberry or apricot)

Add 1 cup of flake coconut to the base mixture of the mixture and mix well. Form the dough into 1 1/2 “balls and wrap them in the remaining coconut to cover them. Place the 1” balls on slightly greased biscuit sheets. Make a deep indentation at the center of each cookie with the tip of your finger.

Cook for 12-15 minutes until the biscuit is firm and the coconut will be lightly toasted. Once cooled, fill each hole in the center of the biscuits with preserves.

You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavors such as maple, ginger or cinnamon. Add chopped dried fruit such as apricots or dates. Or cook them in holiday shapes and decorate them with colored glaze.

Christmas is a wonderful time of year. Here’s hoping that these quick and easy Christmas cookie recipes help keep the pressure on the cook.